A double dose of chocolate combined with plain Greek yogurt makes this zucchini bread special — decadent yet wholesome and deeply satisfying.
I love adding chocolate to unexpected places. After success with Chocolate Peanut Butter Banana Bread, I suspected chocolate would be irresistible in zucchini bread — and I was right. Plain non-fat Greek yogurt is another key ingredient: it brings richness, tender texture, and moisture to the loaf without extra fat.
Fortunately, zucchini are easy to find most of the year, so this quick bread is one I can bake whenever the craving hits.
Bake the loaf at 350°F for about 55–60 minutes. Near the end of baking, test the center with a toothpick — it should come out mostly clean, with a few bits of melted chocolate clinging to it. That indicates the bread is done but still moist.
The loaf rises tall and looks beautiful when it’s finished. Let it cool in the pan for about 10 minutes, then turn it out onto a rack to finish cooling before slicing.
Rustic, chocolaty, and utterly irresistible.
Double Chocolate Zucchini Bread
Ingredients
- 2 large eggs
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1-1/2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup sour cream or plain Greek yogurt
- 2 cups shredded zucchini, from 1 good-sized or 2 small zucchini, gently packed (don’t peel)
- 1 cup semi-sweet chocolate chips
Instructions
-
Preheat the oven to 350°F (175°C). Generously coat a 9″ x 5″ loaf pan with non-stick spray.
-
In a large bowl, beat the eggs with an electric mixer. Add the sugar and beat until fully combined, about 1–2 minutes. With the mixer running, pour in the oil, then add the vanilla.
-
In a separate bowl, whisk the flour, cocoa powder, salt, baking powder, and baking soda. Using a wooden spoon, add the dry mixture to the wet mixture in portions, alternating with the Greek yogurt. Stir after each addition until just combined. Fold in the shredded zucchini and chocolate chips.
-
Spoon the batter into the prepared loaf pan and smooth the top. Bake 55–60 minutes, or until a toothpick inserted in the center comes out mostly clean with a few melted chocolate bits. Cool in the pan about 10 minutes, then remove the bread and let it cool completely on a wire rack before slicing.
Like this? Please rate and comment below!
If you enjoy this bread, try these muffins that also use Greek yogurt for extra moisture and texture.
Spectacular Blueberry Muffins
Glazed Strawberry Muffins
Raspberry Dark Chocolate Muffins